KR20170078220A - Fuctionality bread incluing butterbur powder and how to make it - Google Patents
Fuctionality bread incluing butterbur powder and how to make it Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
본 발명에 따르면 인체에 유용한 머위의 영양성분을 완전히 섭취할 수 있고, 끼니 대용으로 취식하며,다량의 폴리페놀 성분은 소화를 돕고 식욕을 촉진시켜 식곤증과 소화 불량에도 좋은 역할을 하며 단백질,당질,섬유질,칼슘,인,철,나트륨,칼륨 그리고 비타민류인 카로틴을 포함할뿐더러 최근에는 항산화효과 및 통증을 완화한다는 연구결과가 나오고 있는 머위의 영양성분을 간편하게 섭취하고, 머위의 특유의 맛과 향기를 즐길 수 있으며, 칼로리가 적어 여성들의 다이어트에도 좋고,항산화 성분에 의한 항암효과를 통해 암 예방효과와 머위 특유의 향과 맛을 느낄 수 있다.이를 위하여 머위분말을 포함하여 그 혼합비를 보면 건조시킨 머위를 분쇄하여 30~40 메쉬의 크기로 분말화하고 상기 분말단계에서 얻어진 머위 분말 20중량%, 탈지분유 5중량%, 베이킹바우더 5중량%, 마가린 5중량%, 설탕 7중량%, 계란 7중량%, 소금 1중량%, 물 50중량%를 혼합하여 비교적 칼로리가 적어서 여성들의 다이어트에도 좋고,항산화 성분에 의한 항암효과를 통해 암 예방효과가 있어 건강식으로도 가능한 머위 분말을 함유하는 기능성 빵과 이의 제조방법에 관한 것이다.According to the present invention, it is possible to completely intake the nutrients of the human milk useful for the body and eat it as a substitute for a meal, and a large amount of the polyphenol ingredient plays a good role in digestion and digestion by promoting digestion and promoting appetite, In addition to containing carotene such as fiber, calcium, phosphorus, iron, sodium, potassium and vitamins, it has recently been shown that it is easy to ingest the nutrients of the buttercup which has been studied to alleviate the antioxidant effect and pain, It is good for women's diet because it is low in calories and anticancer effect by antioxidant ingredients can prevent cancer and feel unique flavor and flavor of wabu. For this purpose, Pulverized into a powder having a size of 30 to 40 mesh, 20% by weight of the wool powder obtained in the powder step, 5% by weight of skim milk powder, 5% by weight of marrow, 5% by weight of margarine, 7% by weight of sugar, 7% by weight of egg, 1% by weight of salt and 50% by weight of water. To a functional bread having a cancer-preventing effect and a health food, and a process for producing the functional bread.
Description
본 발명은 머위성분을 함유하는 기능성 식품과 이의 제조방법에 관한 것으로서,보다 상세하게는 인체에 유용하면서도 약용의 특성이 있는 식물로서 단백질,당질,섬유질,칼슘,인,철,나트륨,칼륨 그리고 비타민류인 카로틴을 포함할뿐더러 최근에는 항산화효과 및 통증을 완화한다는 연구결과가 나오고 있는 머위의 영양성분을 간편하게 섭취하고, 머위의 특유의 맛과 향기를 즐길 수 있으며, 칼로리가 적어 여성들의 다이어트에도 좋고,항산화 성분에 의한 항암효과를 통해 암 예방효과가 있어 건강식으로도 가능한 머위의 분말을 함유하는 기능성 빵과 이의 제조방법에 관한 것이다.The present invention relates to a functional food containing a wooly component and a method for producing the functional food. More particularly, the present invention relates to a plant having useful properties for a human body and having medicinal properties, such as protein, carbohydrate, fiber, calcium, phosphorus, iron, In addition to containing carrageenan, it has recently been shown that the antioxidant effect and pain relief can be easily obtained by ingesting the nutrients of the buttercups and enjoying the unique flavor and aroma of the buttercups, And an anticancer effect by an antioxidant component, so that the bread can be used as a health food, and a process for producing the functional bread.
21세기의 대한민국은 최근 생활수준이 향상됨에 따라 식품에 대한 소비자들의 기호성이 다양해지고 고급화되면서, 조리가 간편하고 미각에 대한 기호도가 높은 가공식품을 선호하는 경향이 높아지고 있다.그 중에서 빵은 식생활의 서구화 내지 편리한 식생활 추구경향으로 변모되면서 밥을 대신하는 대용식으로 소비가 크게 증가하고 있는 상황이다. 이러한 추세에 따라 최근 빵은 밀가루나 쌀가루를 이용하는 종래의 제조방식에서 벗어나 유용성을 향상시킬 수 있는 다양한 기능성 물질들을 함유하는 방향으로 연구되고 있다.한편,머위는 머위꽃과 잎,줄기,뿌리등 하나도 버릴게 없는 정도로 우리 몸에 유익한 식물로서 ,특별히 폴리페놀 성분은 소화를 돕고 식욕을 촉진시켜 식곤증과 소화 불량에도 좋은 역할을 하는 것으로 알려져 있다.As the living standards of the 21st century have improved recently, consumers' preferences for food have become more diverse and advanced, and they tend to prefer processed foods that are easy to cook and have a high preference for taste. Among them, It is becoming a trend to pursue westernization and convenient dietary habits, and consumption is increasing as a substitute substitute for rice. In recent years, bread has been studied in the direction of containing various functional materials that can improve the usability by removing the conventional manufacturing method using wheat flour or rice flour. As a beneficial plant for our body to the extent that it will not be discarded, polyphenols are known to play a role in digestion and digestion by promoting digestion and promoting appetite.
또한 머위는 단백질,당질,섬유질,칼슘,인,철,나트륨,칼륨 그리고 비타민류인 카로틴을 포함할뿐더러 최근에는 항산화효과 및 통증을 완화한다는 연구결과가 나오고잇는 머위의 영양성분을 간편하게 섭취하고, 머위의 특유의 맛과 향기를 즐길 수 있으며, 칼로리가 적어 여성들의 다이어트에도 좋고,항산화 성분에 의한 항암효과를 통해 암 예방효과가 있어 오래전부터 식용 및 약용으로 이용해왔으며 이를 활용한 음식 및 가공제품개발의 필요성이 대두되고 있다.In addition, it contains protein, carbohydrate, fiber, calcium, phosphorus, iron, sodium, potassium, and carotene, which are vitamins. In addition, it has recently been studied that it antioxidant effect and relieves pain easily, And it has been used for edible and medicinal use for a long time since it has cancer prevention effect by anti-cancer effect by antioxidant ingredient. There is a growing need.
본 발명에서는 머위의 영양성분을 완전히 섭취할수 있도록하며, 식사 대용은 물론,이를 취식하므로서 소화불량이나,항산화 물질을 통한 항암효과를 간접적으로 축적시키는 효과와 기타 기침,천식, 등을 예방할 수 있는 머위 분말을 함유하는 기능성 빵과 이의 제조방법을 제공하고자 한다In the present invention, it is possible to completely intake the nutrients of the wool, and it can be used not only as a substitute for a meal, but also as a food for preventing digestion, indirectly accumulating anticancer effects through antioxidant substances and preventing other coughs and asthma To provide a functional bread containing a powder and a process for producing the same
본 발명은 머위를 함유하는 기능성 식품과 이의 제조방법에 관한 것으로서,본 발명은 머위 분말 20중량%, 탈지분유 5중량%, 베이킹바우더 5중량%, 마가린 5중량%, 설탕 7중량%, 계란 7중량%, 소금 1중량%, 물 50중량%를 포함하는 것을 특징으로 하는 머위 분말을 함유하는 기능성 빵을 제공한다.또한, 본 발명은 머위 잎과 대,뿌리등을 혼합한 것을 건조한 후 분쇄하여 30~40 메쉬의 크기로 분말화하는 분말단계(100)와, 상기 분말단계에서 얻어진 머위 분말 20중량%, 탈지분유 5중량%, 베이킹바우더 5중량%, 마가린 5중량%, 설탕 7중량%, 계란 7중량%, 소금 1중량%, 물 50중량%를 혼합하여 반죽하는 반죽단계(200)와, 상기 반죽을 온도 30 ℃, 상대습도 80%로 설정한 발효기에서 90분간 발효시키는 1차 발효단계(300)와, 1차 발효된 반죽을 소정의 무게로 분할하여 실온에서 30분 동안 휴지시킨 다음 소정의 모양으로 성형 후 온도 40℃,상대습도 90%로 설정한 발효기에서 60분간 발효를 시키는 2차 발효단계(400)와, 상기 2차 발효된 반죽을 180℃로 설정한 오븐에서 30분간 굽는 베이킹 단계(500)와, 상기 오븐에서 구워진 빵을 실온에서 2시간 냉각하는 냉각단계(600)를 포함하는 것을 특징으로 하는 머위 분말을 함유하는 기능성 빵의 제조방법을 제공한다.The present invention relates to a functional food containing wafers and a method for producing the same. The present invention relates to a functional food containing wafers, which comprises 20 wt% of wool powder, 5 wt% of skim milk, 5 wt% of baking bowls, 5 wt% of margarine, The present invention also provides a functional bread containing 7 wt% of salt, 1 wt% of salt, and 50 wt% of water. , 20% by weight of wool powder obtained in the powder step, 5% by weight of skim milk powder, 5% by weight of baking bowls, 5% by weight of margarine, 7% by weight of sugar
본 발명에 따르면 인체에 유용한 머위의 영양성분을 완전히 섭취할 수 있고, 끼니 대용으로 취식하며,다량의 폴리페놀 성분은 소화를 돕고 식욕을 촉진시켜 식곤증과 소화 불량에도 좋은 역할을 하며 단백질,당질,섬유질,칼슘,인,철,나트륨,칼륨 그리고 비타민류인 카로틴을 포함할뿐더러 최근에는 항산화효과 및 통증을 완화한다는 연구결과가 나오고 있는 머위풀의 영양성분을 간편하게 섭취하고, 머위의 특유의 맛과 향기를 즐길 수 있으며, 칼로리가 적어 여성들의 다이어트에도 좋고,항산화 성분에 의한 항암효과를 통해 암 예방 효과와 머위 특유의 향과 맛을 느낄 수 있다.According to the present invention, it is possible to completely intake the nutrients of the human milk useful for the body and eat it as a substitute for a meal, and a large amount of the polyphenol ingredient plays a good role in digestion and digestion by promoting digestion and promoting appetite, In addition to containing carotene, which is a fiber, calcium, phosphorus, iron, sodium, potassium and vitamin, recently it has been studied that it eats antioxidant effect and pain easily. And it is good for diet of women because calorie is small and anticancer effect by antioxidant ingredient is able to prevent cancer effect and unique flavor and taste of wabi.
[도 1]은 본 발명의 바람직한 실시예에 따른 머위 분말을 함유하는 기능성 빵의 제조방법을 도시한 순서도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method of manufacturing a functional bread containing a butterfly powder according to a preferred embodiment of the present invention; FIG.
이하, 발명의 구체적인 실시예에 따른 머위를 함유하는 기능성 빵과 이의 제조방법에 대해 보다 상세히 설명하기로 한다. 다만, 이는 발명의 하나의 예시로서 제시되는 것으로, 이에 의해 발명의 권리범위가 한정되는것은 아니며, 발명의 권리범위 내에서 구현예에 대한 다양한 변형이 가능함은 자명하다.[도 1]은 본 발명의 바람직한 실시예에 따른 머위분말을 함유하는 기능성 빵의 제조방법을 도시한 순서도이다.[도 1]에 도시된 바와 같이, 본 실시예에 따른 머위를 함유하는 기능성 빵은 건조시킨 머위의 분쇄 및 분말제조단계(100)와, 머위 분말과 다른 조성물을 혼합하여 반죽하는 반죽단계(200)와, 반죽물을 발효하는 1차 발효단계(300) 및 2차 발효단계(400)와, 발효된 반죽을 굽는 베이킹 단계(500)와, 구워진 빵을 냉각하는 냉각단계(600)를 포함하는 제조과정을 거쳐 제조된다.머위의 분말제조단계(100)에서는 채취한 머위를 건조시킨 후, 분쇄기를 이용하여 분쇄하여 30~40 메쉬의 크기로 분말화한다. 이때, 건조된 머위의 수분함량이 3% 이하가 되도록 건조하는 것이 바람직하다. 상기 범위를 초과하는 경우에는 머위의 수분 함유량이 지나치게 많게 되어, 최종적으로 빵을 만들 때 머위자체 수분으로 인하여 빵이 끈적거리는 문제도 발생할수 있는 관계로 건조의 경우 주의를 요하는 문제가 있다.또한, 머위 건조시에는 25~30℃에서 10시간 동안 건조시키는 것이 바람직하다. 그리고, 머위는 건조후 30~40 메쉬의 크기, 바람직하게는 40 메쉬의 크기로 분쇄하는 것이 좋다. 예를 들면, 건조된 머위를 분쇄기로 분쇄한 후, 40메쉬의 체로 체질하는 것이 바람직한데, 이로써 머위 분말은 혼합하려는 다른 조성물과 균일하게 혼합되어 빵을 만들었을 때 맛, 질감 및 외관이 증진 된다.그런 다음, 반죽단계(200)에서는 상기 분말단계에서그런 다음, 반죽단계(200)에서는 상기 분말단계에서 얻어진 머위 분말 20중량%와 탈지분유 5중량%, 베이킹바우더 5중량%, 마가린 5중량%, 설탕 7중량%, 계란 7중량%, 소금 1중량%, 물 50중량%를 혼합하여 반죽한다.다음에, 1차 발효단계(300)에서는 상기 반죽을 온도 30 ℃, 상대습도 80%로 설정한 발효기에서 90분간 발효시키고, 2차 발효단계(400)는 상기 1차 발효된 반죽을 소정의 무게로 분할하여 실온에서 30분 동안 휴지시킨 다음 소정의 모양으로 성형 후 온도 40 ℃, 상대습도 90%로 설정한 발효기에서 60분간 발효시킨다.그런 다음, 베이킹 단계(500)에서는 상기 2차 발효된 반죽을 180℃로 설정한 오븐에서 30분간 구운 후,상온에서 일정시간을 자연 냉각시키는 냉각단계(600)에서 구워진 빵을 실온에서 120분간 냉각하여 본 발명에 따른 머위 분말을 함유하는 기능성 빵이 제조된다.이와 같이 제조된 본 발명에 따른 머위 분말을 함유하는 기능성 빵은 제조과정에서는 머위 고유의 영양성분을 거의 그대로 간직하게 되므로, 끼니 대용으로 취식하며,다량의 폴리페놀 성분은 소화를 돕고 식욕을 촉진시켜 식곤증과 소화 불량에도 좋은 역할을 하며 단백질,당질,섬유질,칼슘,인,철,나트륨,칼륨 그리고 비타민류인 카로틴을 포함할뿐더러 최근에는 항산화효과 및 통증을 완화한다는 연구결과가 나오고 있는 머위풀의 영양성분을 간편하게 섭취하고, 머위의 특유의 맛과 향기를 즐길 수 있으며, 칼로리가 적어 여성들의 다이어트에도 좋고,항산화 성분에 의한 항암효과를 통해 암 예방효과와 머위 특유의 향과 맛을 느낄 수 있다.Hereinafter, a functional bread containing wool and a method of producing the bread according to a specific embodiment of the present invention will be described in detail. It should be apparent, however, that the scope of the present invention is not limited by the above embodiments, and that various modifications may be made to the embodiments within the scope of the invention. Is a flowchart showing a method for producing a functional bread containing a butterfly powder according to a preferred embodiment of the present invention. As shown in FIG. 1, the functional bread containing the butterfly according to the present embodiment is obtained by pulverizing the dried butterfly A powder manufacturing
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200103375A (en) * | 2019-02-25 | 2020-09-02 | 임성빈 | Manufacturing method of scorched rice breads and scorched rice breads manufactured by the method |
| KR20240177566A (en) | 2023-06-20 | 2024-12-27 | 오명숙 | Composition for Injeolmi Ddeok Comprising Butterbur and Method the Same |
| KR20240177862A (en) | 2023-06-20 | 2024-12-30 | 오명숙 | Composition for Butterbur Glutinous Rice Cake Comprising Redbean Paste and Method the Same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200103375A (en) * | 2019-02-25 | 2020-09-02 | 임성빈 | Manufacturing method of scorched rice breads and scorched rice breads manufactured by the method |
| KR20240177566A (en) | 2023-06-20 | 2024-12-27 | 오명숙 | Composition for Injeolmi Ddeok Comprising Butterbur and Method the Same |
| KR20240177862A (en) | 2023-06-20 | 2024-12-30 | 오명숙 | Composition for Butterbur Glutinous Rice Cake Comprising Redbean Paste and Method the Same |
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